Jamaican Turkey Patties (Gluten Free)

Bring a taste of Jamaica to your household with this delicious Jamaican turkey patty recipe. This recipe is made from scratch using my homemade gluten free flour blend to make the signature flakey pastry. With a generously seasoned and tasty ground turkey filling. Definitely a must try recipe for the holiday season!

Course Appetiser

Cuisine Jamaican

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings people

Calories 591kcal

Author Charla

Ingredients

To make the dough

3½ cups my GF flour blend (440g)
1 tablespoon curry powder (7g)
1 tablespoon turmeric (6g)
1 teaspoon pink salt (6g)
½ cup vegetable shortening (102g) grated or in small pieces, frozen
½ cup GF vegetable suet (118g) frozen, in small pieces
ice cold water (as needed)
additional grated frozen dairy free butter for layering the dough

For the filling

2 tablespoon olive oil (28g)
1 small onion minced
2 scallion minced
4 garlic cloves minced
1 lb ground turkey (455g)
2 tablespoon all purpose seasoning (30g)
2 teaspoon paprika (4g)
2 teaspoon thyme (4g) dried or fresh
1 tsp sage (5g) dried
1 teaspoon black pepper (2g)
¼ teaspoon scotch bonnet pepper powder (1.5g) or half of a scotch bonnet
1 tablespoon soy(a) sauce (18g)
2 tablespoon homemade browning sauce (30g) only use this amount if you are using my homemade recipe, other wise use 1½ tsp.
2 tablespoon tomato paste (32g)
½ cup gluten free breadcrumbs (45g)
warm water (roughly ½ cup)
pink salt to taste

Instructions

To make the dough

In a large mixing bowl, add the gluten free flour, curry powder, turmeric, pink salt then mix to combine.
Add the vegetable suet and vegetable shortening to the bowl.
Use either your hands or a dough blender to mix the suet and shortening together with the dry ingredients.
Slowly add enough ice water, using your hands to make a pliable dough ball.
Wrap the dough in plastic wrap/cling film and refrigerate for 30 minutes.

To make the filling

While the dough is being chilled, prepare the filling.
Add olive oil to a skillet, on medium heat then saute the onion, scallion and garlic until transculent.
Add the ground turkey and sear the meat for several minutes.
After several minutes, add your seasoning - all purpose seasoning, paprika, thyme, sage, black pepper, scotch bonnet and then stir.
Add the soy(a) sauce, tomato paste and browning sauce and mix until everything is evenly distributed.
Finally add the gluten free breadcrumbs, stir to combine with the turkey meat.
Add about ½ cup of warm water, to prevent the meat from being too dry.
Allow the meat to simmer on low-medium heat for roughly 15 minutes, stirring frequently and adding additional water, if needed to keep the meat moist.
Once the meat is cooked, do a taste test and add pink salt if needed
Remove the skillet from the stove and set aside to cool down.

To layer and fold the dough

On an even surface, lightly dust some parchment paper with GF flour.
Unwrap the dough and roll it out into a long rectangle about ¼ inch in thickness. The dough may crack alittle but use your hands to smooth out any cracks and mould the dough (if necessary) into the desired shape.
Layer the top of the dough by ⅔ with some grated butter.
Fold over the top of the dough by just over ⅓ then fold over the other half so it looks like an envelope.
Pinch the ends to seal in the butter and turn it vertically.
Gently roll the dough into another long rectangle.
Fold the top half and then fold the bottom so it looks like a folded letter.
Wrap the dough in plastic wrap/cling film and chill for 30 minutes.
Preheat the oven to 180C/356F/gas mark 4.
Line a baking tray with parchment paper and set aside.
Unwrap the dough and roll it out again into a long rectangle on a lightly dusted surface with parchment paper.

To assemble the patties

Use a pizza cutter or a knife to slice directly down the centre.
Slice horizontally to create individual rectangles.
Fill one half of each rectangle with 2-4 tablespoons of the turkey filling (the amount of filling with depend on the size of your patty).
Over lap the pastry dough then trim and round off the edges with a ravoli cutter (or use a pizza cutter and the tines of a fork if you don't have a ravoli cutter).
Gently press down on the outer edge to seal the seam and then place the patty on a baking tray.
Repeat the above 3 steps with the remaining dough.
Bake in the oven for roughly 20 minutes or until the patty is lightly brown.

Notes

It is very important that the fats and water are ice cold to create flaky pastry.
Don't skip the resting time. It is crucial for the butter to remain cold so it is easier to roll out again and to optimise flakiness, especially with gluten free flour which needs a helping hand.
Some vegetable suet contain gluten, be sure to check the label to ensure it is gluten free.
If you are using store bought browning then you will only need 1 teaspoon of it.
It is normal to see some cracks in the dough when you are rolling it, just use your hands to smooth them out.
Grate the butter ahead of time (you will need about 1 cup's worth) but keep it in the freezer so it remains extra cold until you need it.
You can save a lot of time by preparing the dough and/or the filling (keep both refrigerated).
When rolling out the dough it is important to keep the surface lightly dusted at all times to prevent sticking.
Any leftover filling and be refrigerated for 3 days or frozen for up to 3 months.
The amount of patties you will get is subjective to the size and shape, the bigger the patty the less you will have. Mine were quite big for I made a total of 4.
Any leftover patty can be refrigerated (in an airtight container) for up to 2 days.
To re-heat, wrap them in aluminium foil, tightly and heat up in the oven.

Nutrition